PEPPER JACK SQUASH CAKES
These squash cakes are the best I’ve yet made, I think. I think I ate four of these before they even
made it to the table! Very addictive
with the little bit of Pepper Jack cheese in them and the crispy edges. I’m not one for very spicy food, but this was
just right for me - I mixed it with regular Monterey Jack cheese in order to make them a bit milder for my taste. Try them, I think you will also love them! I am making them again this week! Can't wait!
(I used ayote squash (common here - click on the highlighted text) – can use butternut squash too)
1/3 cup
Gluten-Free Bake Mix 2, OR (75 mL)
do a mix of almond flour, or ground almonds and coconut flour!
do a mix of almond flour, or ground almonds and coconut flour!
4 oz Pepper Jack cheese (125
g)
1/2 cup
grated Monterey Jack cheese (125 mL)
2 eggs, fork beaten
1 tsp seasoning salt (5 mL)
1/2 tsp
black pepper (2 mL)
1/4 cup
bacon fat (60 mL)
In large bowl, combine
squash, Gluten-Free Bake Mix 2 (or alternative), Pepper Jack cheese and Monterey Jack
cheese.
In small bowl, beat eggs
with fork and stir in seasoning salt and black pepper. Add to squash and mix really well. Form into patties.
In nonstick frying pan,
in bacon fat, over medium heat, cook a few cakes at time. Flip them as necessary, so that they are
lovely and golden on both sides. Push
down with the spatula on the cakes from time to time to reduce moisture in them
and make them flatter and crispier on the outside.
Yield: 10 squash cakes
1
squash cake (with bake mix)
151.8
calories
6.3
g protein
12.8
g fat
0.3 g fiber
2.7
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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